While the bacon is cooking (I used my griddle to cook it all at once), chop the whole bag of spinach, chop about half the sundried tomatoes, and go ahead and cook the pasta. Once the bacon is cooked and chilled, chop it as well and just toss everything together in a bowl! Add the dressing and toss again to make sure everything is coated. I used about 3/4 of the jar.

Easy, right?

This pasta salad is gluten-free (except the salad dressing technically), dairy-free, and toddler-approved! It’s a balance of protein, greens, and grains.

The flavors are awesome and it’s good whether served cool or warm. It’s also the perfect dish to make earlier in the day and let it sit in the fridge til dinner time. You can add feta cheese for a fun kick, too!